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Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm any

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Speaker 1: Reco and I'm.

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Speaker 2: Learned vocal bumb and today we have an episode for

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Speaker 2: you about Thousand Island dressing.

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Speaker 3: Mm hmmm, yep, m hm.

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Speaker 1: Was there any particular reason this was on your mind, Lauren?

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Speaker 2: I don't think there was. I I think I was

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Speaker 2: maybe it was on our list, or maybe I was

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Speaker 2: just sort of browsing aimlessly mm hmm, as we do

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Speaker 2: through lists of food stuffs and uh, and came across

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Speaker 2: I was like, Oh, this story is weird, or the

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Speaker 2: number of stories about it is weird. All of the

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Speaker 2: stories by themselves are pretty you know, pretty average in

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Speaker 2: terms of weirdness.

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Speaker 1: Yeah, yeah, yeah. I have to say I had to

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Speaker 1: have a real like, let me sit with this for

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Speaker 1: a minute, because originally I was like, no, hate Thousand Islands. Yeah,

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Speaker 1: but then it's like, I think you're thinking of Ranch. Oh,

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Speaker 1: and I'm actually not sure I have a clear I'm

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Speaker 1: sure I've had it, but I'm not sure I have

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Speaker 1: a clear association taste with Thousand Island. And I've already

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Speaker 1: waited it because of my dislike of Ranch and Mayo.

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Speaker 3: So I think I might be cool with it.

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Speaker 1: I'm going to give it because I had a whole

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Speaker 1: thing and here that I deleted.

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Speaker 3: I was like, wait, I'm not sure.

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Speaker 2: Yeah, it's definitely dissimilar from ranch in that Ranch tends

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Speaker 2: to be white in color and Thousand Island tends to

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Speaker 2: be pink to orange in color. So like visually pretty

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Speaker 2: immediately identifiable as not Ranch.

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Speaker 1: Right, But I feel like, also, I know I've told

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Speaker 1: this story before, but for me, Red Lobster was a

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Speaker 1: fancy blazer, you wit, and when they would give you

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Speaker 1: the salad before your meal, you had two options, and

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Speaker 1: it was vinaigrette, which I always got, and then I

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Speaker 1: believe the other one was Thousand Islands, but I always

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Speaker 1: thought it was ranch for some reason, so they've just

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Speaker 1: become really conflated in my brain. But I always went

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Speaker 1: for the vineagrettes, and my brothers and Dad, I always

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Speaker 1: went for the ranch slash thousand Island, which I also

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Speaker 1: thought had an S at the end of it. So

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Speaker 1: if I make that mistake, I apologize. I thought it

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Speaker 1: was a thousand Islands.

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Speaker 2: Well, the name of the island chain is thousand Islands,

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Speaker 2: the name of the dressing is singular.

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Speaker 1: Trying to confuse me, trip me up, and they certainly did.

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Speaker 1: I had to go back in and check it several times.

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Speaker 1: Do you have any love for the thousand times?

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Speaker 2: You know? I don't think I've ever had it on

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Speaker 2: a salad. I think I've only ever had it as

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Speaker 2: a sandwich topping. I am pretty familiar with a with

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Speaker 2: a ruben pretty familiar or not like yeah, like like

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Speaker 2: a as like a burger topping.

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Speaker 3: Yeah, yeah, which we'll touch on very briefly. But I didn't.

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Speaker 1: I didn't realize it was such a big sandwich tapping. Well,

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Speaker 1: past episodes you can see Ranch. It's their good friend

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Speaker 1: Ben Bolan who came out very strongly against Ranch. Yeah, Mayo,

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Speaker 1: in which I came out very strongly against Mayo, Ketchup Worcester, Sure, Sauce,

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Speaker 1: Iceberg Lettuce.

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Speaker 3: We have done an episode on Ceason, right, Caesar salad?

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Speaker 2: I think so, yeah, I believe we have.

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Speaker 3: I think we have. I'm going to go with we have,

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Speaker 3: and that's just how it is.

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Speaker 2: Well, there's no way of finding out.

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Speaker 1: So I feel like I remember pretty clearly talking about

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Speaker 1: the difference between Caesar salad that I probably added red

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Speaker 1: lobster and caesar salad.

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Speaker 3: That like good caesar salad.

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Speaker 1: Well, that sounds bad, like a nice the dressing when

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Speaker 1: it's like fresh. Yeah, yeah, all right, I'm digging myself

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Speaker 1: in a hole. Let's talk about thousand Island. This brings

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Speaker 1: us to our question.

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Speaker 2: Yeah, sure, yes, definitely, yeah yeah, come away, come away

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Speaker 2: from the hole, Annie.

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Speaker 3: Yes, thousand Island dressing? What is it?

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Speaker 2: Well, a thousand Island dressing is a type of condiment

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Speaker 2: that can be made a number of ways, but you're

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Speaker 2: typically looking at a base of mayonnaise flavored with tomato,

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Speaker 2: ketchup and worstershyre sauce, and given a little bit of

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Speaker 2: a pop with some fine chopped pickles. This will create

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Speaker 2: this like thick, creamy, tangy, lightly sweet, slightly salty, and

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Speaker 2: funky condiment with a little bit of textural interest in

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Speaker 2: a kind of pinkish orange color. You can add a

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Speaker 2: lot of other flavorings and mixins to make it tangier

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Speaker 2: or sweeter, or spicy or kind of pike to taste.

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Speaker 2: It served chilled as a dressing for fresh leafy salads,

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Speaker 2: particularly with crunchy iceberg lettuce. It's also used as a

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Speaker 2: topping on usually hot sandwiches and then as a dip

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Speaker 2: for like French fries or whatever else you like dipping.

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Speaker 2: It's sort of fun because it has these contrasting flavors

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Speaker 2: and textures built in. But it's also fairly gentle, like

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Speaker 2: it's just nice. It adds a little something. Eating it

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Speaker 2: is like is like going to a playground with no

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Speaker 2: sharp corners, like and that good like rubbery ground cover,

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Speaker 2: you know, like like not like the playgrounds that we

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Speaker 2: grew up with, but this one wants you to have

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Speaker 2: like a nice time.

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Speaker 1: Ah, that is true. I have some playground memori where

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Speaker 1: I'm like, I'm not sure how that.

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Speaker 2: Flew, and and nothing but wood chips that you could

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Speaker 2: get the best splinters on. Yeah, as far as the

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Speaker 2: eye could see. Oh dear, okay a thousand island. Let's

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Speaker 2: break down those ingredients a little bit. So. Mayo is

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Speaker 2: a creamy condiment that's made without cream by emulsifying egg

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Speaker 2: yolk and oil with some kind of acid, usually vinegar

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Speaker 2: or lemon juice, so it's thick and creamy and a

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Speaker 2: little bit tangy. You could sub in other similar dressing

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Speaker 2: bases if you wanted to. Ketchup is a smooth, seasoned

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Speaker 2: like cooked down tomato pure that brings more tang and

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Speaker 2: some sweetness and saltiness. Worcester share is savory, salty, fermented

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Speaker 2: liquid sauce traditionally made with fish and spices. Pickles in

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Speaker 2: this case meaning pickled Cucumbers, of course, come in like

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Speaker 2: a lot of flavor, range from tart to sweet. People

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Speaker 2: use whatever their preferences, and when they're chopped fine and

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Speaker 2: distributed throughout the dressing, it's sort of like the bubbles

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Speaker 2: and bubble tea, almost just like a tiny little pop

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Speaker 2: crunch of flavor. But as I said, that is just

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Speaker 2: the beginning. The pickle element is in fact often pickle relish,

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Speaker 2: which is a prepared condiment of chopped pickles, often mixed

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Speaker 2: with other chopped vegs like sweet or spicy peppers or onions.

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Speaker 2: Other mixin's include those things on their own, or fine

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Speaker 2: chopped hard boiled egg, olive, nuts, garlic, or fresh herbs.

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Speaker 2: You can add tomato paste or even tomato soup concentrate,

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Speaker 2: either instead of or in addition to the ketchup. You

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Speaker 2: can spice it up a bit with some hot sauce

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Speaker 2: or chili sauce, or mustard or black pepper. You can

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Speaker 2: give it more tang with a squeeze of whatever fresh

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Speaker 2: citrus you like or your preferred vinegar. You can season

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Speaker 2: it with paprika, which also adds a little bit more

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Speaker 2: red orange color in there. Yeah, or celery seed, or

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Speaker 2: sweeten it with sugar. I've also seen recipes that argue

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Speaker 2: that ketchup does not belong in it at all, or

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Speaker 2: that chili sauce is necessary, or like any number of

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Speaker 2: other variations. People have opinions about this one. We love opinions.

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Speaker 2: Yes and yeah. Here in the States, it is really

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Speaker 2: common as a sauce on like heavier, usually beef based sandwiches, burgers, reubens,

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Speaker 2: patty melts, salty meaty things like that. Yeah, to provide

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Speaker 2: a popa flavor and a creamy barrier between the bread

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Speaker 2: and any juicy ingredients to keep the bread from going soggy. Yeah.

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Speaker 2: A lot of fast food joints like McDonald's and In

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Speaker 2: and Out include it on their sort of fancier than

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Speaker 2: standard burgers.

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Speaker 3: Usually.

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Speaker 2: Yes, it is the special sauce on a big Mac.

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Speaker 2: It can be considered a little bit old fashioned, but

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Speaker 2: in like a classic, dependable sort of way. I think

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Speaker 2: it's definitely offered as a salad dressing in like traditional

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Speaker 2: American restaurants like steakhouses and family diners and buffets. People

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Speaker 2: love it on a heck and wedge salad, y'all, and

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Speaker 2: it is also used in cold chopped salads like coal

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Speaker 2: slat or potato or pasta salads sometimes. Yeah, there are

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Speaker 2: several brands of dressings that offer shelf stable variants, but

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Speaker 2: it's also made at home. I understand it's also available

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Speaker 2: commercially in other parts of the world, where it sometimes

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Speaker 2: goes by other names. If this sounds familiar and it's

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Speaker 2: a little bit more than like fry sauce, I know

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Speaker 2: that fry sauce is a thing, but this is like

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Speaker 2: fry sauce with stuff, So yeah, y'all have to let

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Speaker 2: us know. It is also very similar to some other

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Speaker 2: American salad dressings, like so called Russian dressing, which tends

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Speaker 2: to be spicier with ingredients like horse radish, and French dressing,

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Speaker 2: which usually doesn't call for mayo and is only sometimes creamy.

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Speaker 1: Yea.

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Speaker 2: Neither, by the way, have any particular ties to Russia

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Speaker 2: or to France, but of course.

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Speaker 3: Of course not. Well, what about the nutrition.

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Speaker 2: Really depends on how it's made. It can be colorically

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Speaker 2: dense if it's got a bunch of oil and sugar

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Speaker 2: in it. You know, like watch your portion sizes. Eat

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Speaker 2: a vegetable. If that vegetable is a wedge salad that

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Speaker 2: you've poured Thousand Island dressing over, then you're you're you're

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Speaker 2: on your way. You're doing a good job.

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Speaker 3: You're on your way. It does. It does remind me

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Speaker 3: of sort of the like.

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Speaker 1: Those party platters you get and it's got like raw

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Speaker 1: broccoli and cauliflower and all that stuff, and then it's

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Speaker 1: ranch dressing.

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Speaker 3: Yeah, and it's like the only way we can eat

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Speaker 3: these things.

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Speaker 1: Tricking us with right, Yeah, yes, Well, we do have

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Speaker 1: some numbers for you.

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Speaker 2: We've got We've got a couple, all right. So I've

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Speaker 2: seen Thousand Island Dressing listed as like either the fourth

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Speaker 2: or fifth most popular salad dressing in the US. Yeah. Yeah,

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Speaker 2: And this dressing is named for an archipelago chain of

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Speaker 2: islands on the Saint Lawrence River, which is what connects

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Speaker 2: North America's Great Lakes in between the US and Canada

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Speaker 2: with the Atlantic Ocean to the east. These islands are

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Speaker 2: pretty far inland, and there are officially one eight hundred

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Speaker 2: and sixty four of them along a stretch of about

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Speaker 2: fifty miles of river. That's about eighty kilometers. And if

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Speaker 2: you're wondering what counts, the thousand islands include any bit

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Speaker 2: of land that in this area that peaks up above

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Speaker 2: the water line all year round and is home to

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Speaker 2: at least one living tree. Wow specific yeah, okay, yeah, wow.

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Speaker 1: We do have quite a complicated and messy history for you.

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Speaker 2: We do, and we are going to get into that

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Speaker 2: as soon as we get back from a quick break

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Speaker 2: for a word from our sponsors, and we're back.

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Speaker 1: Thank you sponsoring, Yes, thank you. Okay, yes, So, Lauren

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Speaker 1: mourned me when suggesting this topic. It's a lot of

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Speaker 1: stories behind thousand dial in dressing, okay, But there are

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Speaker 1: two main theories about the origins, and we're gonna go

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Speaker 1: into some of the other theories as well. You're just

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Speaker 1: gonna get a little sampling of all these theories, a

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Speaker 1: little little smatter, yeah, a little smatter that you might

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Speaker 1: duck into some.

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Speaker 2: So.

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Speaker 1: And also I'm like begging listeners to write in about

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Speaker 1: any of this. But the story you'll get if you

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Speaker 1: go on a boat tour of this island chain which

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Speaker 1: is between New York and Canada known as a Thousand

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Speaker 1: Islands is that the namesake dressing was once a very

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Speaker 1: bougie item.

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Speaker 3: It was like for the rich.

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Speaker 1: This story goes that sometime in the early nineteen hundreds,

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Speaker 1: while visiting their summer palace slash home but kind of

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Speaker 1: a palace, kind of a balance, kind of a palace

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Speaker 1: located on one of these islands, Bolt Castle, George Bolt,

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Speaker 1: who was the owner of the Waldorf Astoria, and his

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Speaker 1: wife Louise, were out on a leisurely yacht ride. When

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Speaker 1: time for lunch arrived, the chef at the Bolt Castle,

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Speaker 1: Oscar Sheercree, realized he'd forgotten the dressing for the salad. Yes,

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Speaker 1: so he looked at the ingredients that he did have

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Speaker 1: and he set to work whipping up something that was

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Speaker 1: composed of Mayo ketchup, Worcester sauce and a hard boiled egg,

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Speaker 1: and there you go, Thousand Island dressing is born. There

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Speaker 1: are a lot of variations just on this particular story.

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Speaker 1: Oh yeah, oh yeah yeah. And it's actually really fascinating

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Speaker 1: And it was one of those things where I had

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Speaker 1: to keep reminding myself we are at food show. But

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Speaker 1: according to some sources, the Bolts loved the dressing so

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Speaker 1: much that they were the ones that gave it the

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Speaker 1: name because they loved the Thousand Islands so much that

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Speaker 1: they named the dressing after it. And over the years

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Speaker 1: they served it at many gatherings, and the chef that

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Speaker 1: created it became a chef at the Waldorf Astoria, where

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Speaker 1: it was popularized. And yeah, you can still see this castle,

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Speaker 1: by the way. It's still a popular tourist destination. According

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Speaker 1: to legend, George was head over heels in love with

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Speaker 1: the Wiz and commissioned this castle on a heartshaped island.

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Speaker 1: I believe they made it into a heart shaped island, yes,

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Speaker 1: and there was supposed to be many hearts that would

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Speaker 1: be placed throughout. However, she allegedly died before she ever

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Speaker 1: saw it finished, and George refused to ever step foot

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Speaker 1: on the island again. So in that version of the story,

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Speaker 1: they were visiting like the construction site when this happened.

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Speaker 1: Yes again, listeners, if you've ever been, please write.

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Speaker 2: In yeah, yeah, it sounds from the descriptions I've read,

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Speaker 2: it sounds lot like oh heck, the what's the big

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Speaker 2: Manor house in Asheville outside of Ashevillemore the Beltmore. It

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Speaker 2: sounds to me a lot like the Beltmore in terms

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Speaker 2: of just like the era when it was constructed and

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Speaker 2: the era of construction that it was based on being

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Speaker 2: centuries apart, right, and just like like like rich people

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Speaker 2: being like, you know what, I deserve a castle, Let

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Speaker 2: me build one right here.

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Speaker 3: Yeah.

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Speaker 1: Yes, And this this area was a very popular place

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Speaker 1: for rich people to go vacation or build homes during

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Speaker 1: this time. And they still a lot of those islands

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Speaker 1: are owned by families that purchased them up around this time.

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Speaker 1: From what I understand, so sounds nice.

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Speaker 3: I'd like to visit myself one day.

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Speaker 1: However, though some dispute this tale is more of a

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Speaker 1: fun tourism story as opposed to like the actual truth.

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Speaker 1: One big dissenter is a fishing guide from the area

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Speaker 1: named Alan Bennett. I couldn't find the pronunciation of the name,

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Speaker 1: so I hope that's close. He claims to have found

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Speaker 1: the original recipe four thousand Island in the Herald Hotel,

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Speaker 1: which he purchased in nineteen seventy two. In the Harald Hotel,

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Speaker 1: which was later renamed the Thousand Islands Inn Hotel, is

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Speaker 1: a restaurant and inn located in the small tourist town

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Speaker 1: of Clayton, New York. According to Bennis, he found a

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Speaker 1: recipe in a safe. It was a single sheet of

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Speaker 1: paper for Sophia's sauce. Sophia and her husband, George Lalande

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Speaker 1: used to own the End towards the end of the

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Speaker 1: nineteenth century, so Vennis. He showed the cooks the recipe

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Speaker 1: and they were like, yeah, that's Thousand Island essentially in

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Speaker 1: Venice's version of the story, which I couldn't really verify,

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Speaker 1: it sounded to me like this is just what he

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Speaker 1: thought but didn't necessarily have stuff to back it up.

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Speaker 1: Sophia would make this dressing for her husband to dip

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Speaker 1: fish in, who would share it with local fishermen. At

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Speaker 1: one point, he shared it with actress may Erwin, who

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Speaker 1: vacationed in the area and would go on George's fishing

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Speaker 1: trips with him. And Erwin loved it and convinced them

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Speaker 1: to give her the recipe, and she in turn shared

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Speaker 1: the recipe with the Bolts.

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Speaker 3: Huh.

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Speaker 1: Yes, also again, we're a food show. But I got

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Speaker 1: really into reading about her life. Very interesting.

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Speaker 2: Yeah, yeah, like like like vaudeville star and early film stars.

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Speaker 2: So super interesting.

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Speaker 1: Mm hmm. Bennis started bottling Sophia's dressing and sells it

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Speaker 1: at local stores. One thing that really tickled me about

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Speaker 1: this though, as according to the most recent owner, only

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Speaker 1: three people have seen I believe three or four people

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Speaker 1: have seen the actual piece of paper, but.

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Speaker 3: You can see it online. I don't know. It just

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Speaker 3: kind of cracked me up.

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Speaker 1: Okay, So others suspect both of these stories could have

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Speaker 1: elements of truth and may have happened separately and simultaneously. Ish,

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Speaker 1: especially because at the time, with the advent of refrigerated

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Speaker 1: train cars, America was really going all in on salads

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Speaker 1: and that entailed experimenting with a lot of dressings. And

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Speaker 1: mayo was a popular ingredient for this because it covered

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Speaker 1: the bitter flavors of some varieties of greens, especially in

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Speaker 1: the New York area in this case, and at the time,

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Speaker 1: it was still difficult to get fresh greens, so salads

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Speaker 1: were associated with the rich.

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Speaker 2: Yeah of Russian and French dressings also came about during

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Speaker 2: this period.

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Speaker 1: Yes, in one alternate version of the Sofia story, the

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Speaker 1: the Lawns were not owners of the inn. But Sofia

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Speaker 1: shared it with the owners at the time, the Bertrand family,

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Speaker 1: who then passed it on to May Irwin. The letter

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Speaker 1: that contains the original recipe was from Sofia to the groundskeeper.

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Speaker 3: Of the inn.

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Speaker 2: It sounds like a lot of people wanted it is

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Speaker 2: what I'm getting sure? Yeah?

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Speaker 3: Yes.

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Speaker 1: Irwin's letter meanwhile, of the recipe that documents this recipee

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Speaker 1: is in the Thousand Islands Museum and specifies that it

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Speaker 1: was served at Bolt Castle and also this hotel.

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Speaker 3: Yes okay. As we mentioned, though.

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Speaker 1: These are not the only theories the contenders at all.

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Speaker 2: No birds. Another local story tells of this French chef

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Speaker 2: who wound up working for Bolt, contributing a recipe for

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Speaker 2: this lemon orange onion vinegarette with olives and Worcester shear

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Speaker 2: sauce in it to Sheercree's kitchen, and then Sheercree taking

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Speaker 2: the name that this French guy had come up with

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Speaker 2: for the dressing Thousand Island Dressing, and eventually applied that

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Speaker 2: name to his own Mayo Ketchup dressing.

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Speaker 3: Uh huh. Well.

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Speaker 1: Another theory comes out of the Blackstone Hotel in Chicago,

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Speaker 1: where chef Theo Rooms claimed he invented Thousand Island Dressing

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Speaker 1: for the nineteen ten grand opening of that hotel. In

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Speaker 1: nineteen twenty five, Rooms was given an award for this creation,

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Speaker 1: an award that is now housed in the Chicago Culinary Museum.

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Speaker 1: And in nineteen fifteen, a newspaper published a recipe for

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Speaker 1: what they called Blackstone dressing.

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Speaker 2: Another Chicago theory involves the head chef of the Drake Hotel,

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Speaker 2: and this story goes that this chef's wife came up

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Speaker 2: with the name for the dressing because the chopped bits

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Speaker 2: in it reminded her of the Thousand Islands. Oh yeah,

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Speaker 2: there was a whole PBS documentary that came out in

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Speaker 2: twenty twelve that set out to solve the mystery of

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Speaker 2: the true origin story. They sway towards the Sophia story.

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Speaker 3: But you know, I love that. I love that.

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Speaker 2: Meanwhile, however it came about it, it was pretty popular

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Speaker 2: in the early nineteen hundreds on recipes for what we

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Speaker 2: would recognize today as Thousand Island dressing. We're appearing in

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Speaker 2: print as early as nineteen twelve in newspapers from Dallas,

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Speaker 2: Texas and Kansas City, Missouri. So other side of the country.

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Speaker 2: Kind of but yeah, fascinating. Yeah, and it began showing

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Speaker 2: up in cookbooks by about nineteen sixteen. Yeah, and still

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Speaker 2: popular today.

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Speaker 1: Here in America. As you said, often in sandwiches. And

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Speaker 1: if you're curious about how riffs one thousand Island ended

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Speaker 1: up on so many fast food sandwiches, it's a future episode.

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Speaker 1: I wanted to like go over some of the hits,

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Speaker 1: but I was like, no, I can't, I can't do this,

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Speaker 1: So future episode. But the short answer is that many

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Speaker 1: people think it is. I think it is in thanks

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Speaker 1: to the popularity of the ruben, which typically features either

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Speaker 1: a Thousand Island dressing or Russian dressing. And so it

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Speaker 1: was like, oh, it were on a sandwich, which over

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Speaker 1: the sandwich is we add it to Yeah? Sure, sure,

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Speaker 1: And it sounds like it just lends itself to it.

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Speaker 3: It does.

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Speaker 2: Yeah, I mean it's it's a little bit, a little

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Speaker 2: bit more flavorful than straight mayo and still gives you

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Speaker 2: a nice lipid barrier, you know, between juicy ingredients on

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Speaker 2: the sandwich and the bread. So yeah, yeah, makes sense,

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Speaker 2: makes sense.

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Speaker 1: Well again, listeners, if you have been to any of

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Speaker 1: these museums, these places.

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Speaker 2: If yeah, and if and if any of y'all listeners

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Speaker 2: from other parts of the world or who have traveled,

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Speaker 2: if you have seen this dressing other places, I would

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Speaker 2: love to know what other parts of the world think

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Speaker 2: about it. It seems very American to me. It seems

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Speaker 2: like very heck and American.

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Speaker 3: But you know.

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Speaker 1: Everyone, everyone likes a creamy dip, right, Yes, oh yes,

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Speaker 1: I remember many a freak's experience when I was in Brussels,

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Speaker 1: and it's just like twenty four sauces I can dip

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Speaker 1: my fries into and plenty of them were creamy. Yes,

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00:23:17,600 --> 00:23:22,160
Speaker 1: oh so good. Well, yeah, that is what we have

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Speaker 1: to say about one thousand island dressing for now.

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Speaker 2: Yep. We do already have some listener mail for you, though,

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Speaker 2: and we are going to get into that as soon

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Speaker 2: as we get back from one more quick break for

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Speaker 2: a word from our sponsors.

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Speaker 3: And we're back.

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Speaker 2: Thank you sponsor, Yes, thank you, and we're back with listeners.

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Speaker 3: Yes, yeah, island tour.

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Speaker 2: Yeah right, A.

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00:24:00,720 --> 00:24:05,120
Speaker 1: Nice, A nice salad you're out on like these islands.

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00:24:05,200 --> 00:24:07,360
Speaker 3: Nothing a breeze going, Yeah, come on.

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Speaker 2: Good crisp salad. It sounds lovely. It does sound lovely.

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00:24:11,520 --> 00:24:16,680
Speaker 1: Speaking of we have gotten some really amazing emails carrot Cake.

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00:24:17,320 --> 00:24:21,960
Speaker 1: I'm so happy about this. This is only a taste

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00:24:22,080 --> 00:24:24,480
Speaker 1: more to come, but we have two for you today.

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Speaker 3: Both include pictures.

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Speaker 1: Barbie wrote, I just listened to the carrot Cake episode

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Speaker 1: and your references to carrot cake being old fashioned. My

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Speaker 1: husband and I had carrot cake for our wedding in

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Speaker 1: January nineteen eighty nine. It was his favorite flavor and

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Speaker 1: the cake was delicious. The bride and groom on top

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Speaker 1: were penguin candles. It's a priceless memory. Thank you for

413
00:24:50,200 --> 00:24:54,280
Speaker 1: reminding me. I have attached photos and the cake is beautiful.

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00:24:54,320 --> 00:24:58,520
Speaker 1: It is glorious. Oh yeah, it's like it looks like

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Speaker 1: ice themed, like snow and ice, and it's like teared

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Speaker 1: and there's some very adorable penguins on top.

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Speaker 2: Yeah yeah, just just little, just little, just little round

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Speaker 2: buddies just being just being round. Love them, love.

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Speaker 3: Them so adorable.

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Speaker 2: Oh my gosh, really cute.

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Speaker 3: Yes, thank you for sure you.

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Speaker 2: Yes. Evan wrote, I just listened to the carrot Cake

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Speaker 2: episode and felt the need to share a pic of

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Speaker 2: the carrot cake my partner made me for my birthday

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Speaker 2: last year, decorated with real candied rainbow carrots, they were

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00:25:34,840 --> 00:25:37,400
Speaker 2: beautiful and delicious, a bit sweet to eat them all,

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Speaker 2: but we'll workshop them for this year. Real carrots can

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00:25:40,240 --> 00:25:43,200
Speaker 2: be used to decorate. Also, a carrot cake with butter

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00:25:43,240 --> 00:25:46,960
Speaker 2: cream or any frosting other than cream cheese is objectively wrong.

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Speaker 2: I've added a pick of our dog, Archer with his

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Speaker 2: favorite after dinner snack, because I'll take any chance to

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00:25:52,160 --> 00:25:56,080
Speaker 2: show him off. He was effing stoked. His face says,

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00:25:56,200 --> 00:25:58,280
Speaker 2: take the picture already so I can get paid.

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Speaker 3: Oh, I love it.

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Speaker 1: So this is in reference to we were talking about

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Speaker 1: how carrot cake is usually one of the few desserts

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Speaker 1: that has a image of carrots on it to denote

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Speaker 1: the carrotyes.

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Speaker 2: Yeah, sure, so you don't.

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Speaker 1: Normally it's harder to put like real carrots as opposed

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Speaker 1: to like strawberries, yeah, on a cake.

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Speaker 2: Or like chocolate shavings or something.

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Speaker 1: But yeah, yeah, yeah, this is a beautiful You're just

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Speaker 1: you're just an awe over there.

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Speaker 2: Yeah. So what's going on with this cake is that

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Speaker 2: there are little little kind of like rosettes made out

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Speaker 2: of like like long strings of carrot, you know, like

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Speaker 2: like a like a I'm assuming that what happens, and

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Speaker 2: I did see recipes for this when we were when

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Speaker 2: we were doing the reading. But rite like you take

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Speaker 2: like a like a long thin peeling or strip of

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Speaker 2: carrot and soak it in sugar like sugar water for

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Speaker 2: for a while and then yeah, just kind of roll

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Speaker 2: it up and put it on top of the cake.

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Speaker 2: And if you get them in multiple colors, then they

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Speaker 2: can be really lovely. Yeah, it's a great idea. And

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Speaker 2: it still doesn't really say carrot to me in the

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Speaker 2: way that a little cartoon cartoony frosting carrot does. But

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Speaker 2: I love the concept. I do too, and it's really beautiful.

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Speaker 2: There's a couple of different colors of carrot going on here,

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Speaker 2: just very.

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Speaker 1: Artfully decorated and it's very creative and I I really

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Speaker 1: I think it's beautiful.

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Speaker 3: Yeah.

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Speaker 2: Yeah, it's off to your partner, indeed.

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Speaker 1: And I do love your strong opinion about butter cream

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Speaker 1: or any other frosting, yeah thing cream, cheese.

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Speaker 3: Yeah, it's important.

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Speaker 2: Stick to your guns man, absolutely, And Archer is adorable.

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Speaker 1: Yes, yes, yes, Well, thanks to both of these listeners

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Speaker 1: for writing in. If you would like to write to

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Speaker 1: as you can, our email is Hello atsavorpod dot com.

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Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

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Speaker 2: and Instagram at saver pod and we do hope to

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Speaker 2: hear from you. Savor is production of iHeartRadio. For more

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00:28:12,560 --> 00:28:15,399
Speaker 2: podcasts from my Heart Radio, you can visit the iHeartRadio app,

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Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

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Speaker 2: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

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Speaker 2: Thanks to you for listening, and we hope that lots

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Speaker 2: more good things are coming your way